View Pit Stop page for race #391 by 7uke — Ghost race
| Official speed | 73.63 wpm (55.74 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2016 5:13:14pm UTC |
| Race Finish | January 13, 2016 5:14:10pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |